Thursday, September 13, 2012

Cooking Light Traditional Pot Roast Yankee

This recipe is perfect for fall.  I made it in the slow cooker on high for 5 hours. Below are the original directions that are for the oven. It feeds an army.

2 t olive oil
1 (4 oz) boneless chuck roast, trimmed
1 T kosher salt
1 T black pepper
2 cups coarsely chopped onion
2 cups low-sodium beef broth
1/4 cup ketchup
2 T Worcestershire sauce
1 cup chopped plum tomato
1 1/4 lbs. carrots, peeled and cut into 1 inch pieces
2 T fresh lemon juice
Chopped parsley (optional for garnish)

1-Preheat oven to 300
2-Heat oil in a large dutch oven over medium-high heat.  Sprinkle roast with salt and pepper.  Add roast to pan, browning all sides (8 mins.).  Remove from pan.  Add onion to pan, and saute 8 mins. or until browned.  Return roast to pan.  Combine broth, ketchup, and Worcestershire; pour brother mixture over roast.  Add tomato, and bring to simmer.
3-Cover and bake at 300 for 2 1/2 hours or until tender.  Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender.  Stir in lemon juice.  Garnish with parsley, if desired.

Serves 10. Add rice if you want, we did. Fat - 8.4g and cal is 290


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